Simple is a good thing, particularly when you’re talking about dinner on a work night. Pork loin has several benefits: it’s a lean meat to keep the meal healthy, there’s very little prep work involved — no skinning, deboning, slicing or dicing — and it’s versatile. The pork loin here is highlighted in a classic yet easy to prepare green chile enchilada sauce that should get dinner on the table in a little over an hour.
Pork Loin with Green Chile Enchilada Sauce Recipe
(1) – 2 pound pork loin
4 T olive oil, divided
1 onion, diced
10 garlic cloves, peeled and left whole
(1) – 14.5 ounce can diced Hatch green chiles, drained
(1) – 14.5 ounce can diced tomatoes with juice
(1) – 28 ounce can green chile enchilada sauce
Heat oven to 375°F.
Warm 2 T oil in Dutch oven until shimmering. Cook pork on all sides until deeply browned. Remove pork from pot to clean bowl. Add remaining oil and sauté onion and garlic cloves, stirring until onion is translucent and garlic is softened.
Add remaining ingredients to pot, stirring to combine. Salt and pepper to taste.
Return pork loin with accumulated juices to pot, spooning sauce over. Cover and braise in oven until internal temperature reaches 150°F when measured with a thermopen thermometer. Remove from oven and let rest 5 minutes before slicing.
Serve alongside diced and sautéed zucchini tossed with a can of drained, yellow hominy. Salt and pepper to taste.
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.
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